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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Yogurt Mousse with Blueberry Sauce Recipe

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This recipe for Lemon Yogurt Mousse with Blueberry Sauce is from Recipes from Oma's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
You will need 6 4-0z ramekins for this recipe. You can substitute 1 cup of frozen blueberries for the fresh berries. DO NOT substitute 2 percent or 0 percent Greek yogurt in this recipe. Our favorite plain whole-milk Greek yogurt is Fage Total Classic Greek Yogurt. Top with lemon zest and blueberries, if desired.

BLUEBERRY SAUCE

4 oz (3/4 cup) blueberries
2 Tbls sugar
2 Tbls water
Pinch of salt

MOUSSE

3/4 teaspoon unflavored gelatin
3 Tbls water
1/2 cup plain whole milk Greek yogurt
1/4 heavy cream
1 1/2 tsp grated lemon zest plus 3 Tbls lemon juice
1 tsp vanilla extract
1/8 tsp salt
3 large egg whites
6 Tbls (2 2/3 oz) sugar
1/4 tsp cream of tartar
Directions:
Directions:
FOR THE BLUEBERRY SAUCE: Bring all ingredients to simmer in medium saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved and fruit is heated through. Approximately 2 - 4 minutes

Transfer mixture to blender and process until smooth, about 20 seconds. Strain puree through fine mesh strainer, pressing on solids to extract as much liquid as possible (you should have approximately 1/2 cup). Spoon sauce evenly into six 4 0z ramekins and refrigerate until chilled, about 20 minutes.

FOR THE MOUSSE: Sprinkle gelatin over water in bowl and let sit until gelati softens, about 5 minutes. In separate bowl, whisk yogurt, heavy cream, lemon zest and juice, vanilla and salt until smooth.

Whisk egg whites, sugar and cream of tartar together in bowl of stand mixer. Set bowl over sauce pan of barely simmering water and cook, whisking constantly, until mixture has tripled in volume and registers about 160 degrees, 5 - 10 minutes.

Off heat, quickly whisk hydrated gelatin into egg white mixture until dissolved. Transfer bowl to stand mixer fixed with whisk attachment and whip on medium-high speed until stiff, shiny peaks form - 4 to 6 minutes. Add yogurt mixture and continue to whip until just combined - 30 to 60 seconds longer.

Divide mousse evenly among chilled ramekins, cover tightly with plastic wrap and refrigerate until chilled and set, 6 to 8 hours. Serve chilled
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is Oma's new favorite dessert. She claims it is the best dessert ever!

 

 

 

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